Maybe I’ve cooked something like this before. Maybe I’ve posted a recipe for it and it’s in the archive although where and what exactly the title of the post is, I cannot recall at the moment. Maybe.
But meat and vegetables with a sauce made with a mixture of yogurt and honey is a formula worth repeating again and again. The meat and the vegetables don’t have to be the same each time. The meat component can be pork, beef, chicken or lamb; the vegetables can be anything in season. The important thing is to choose ingredients that go well together.
For today’s lunch, I chose pork, sweet potatoes and peas to douse with the yogurt and honey sauce. The pork had been pre-cooked, the last portion of the two large slabs of belly that I simmered together last week. The sweet potatoes are the bright yellow-orange variety. I used frozen sweet peas, the kind you grab from the grocery freezer, and I didn’t even bother thawing them before throwing them into the pan.
In short, this is a very easy dish to cook. If you can cut, measure and toss, you’ll have no problems replicating it.
Pork, sweet potatoes and peas with yogurt and honey sauce
Heat the cooking oil and butter in a wok or frying pan. Add the pork and cook, tossing often, until the edges start to brown.
Throw in the sweet potatoes. Sprinkle with salt and pepper. Continue cooking, tossing occasionally, until the edges of the sweet potato cubes start to brown as well.
Add the peas to the pork and sweet potatoes and toss. If they are frozen, you'll have enough liquid to create the steam needed to cook the sweet potatoes until tender. If the peas had been thawed, add a couple of tablespoonfuls of broth or water to the pan. Cover the pan, lower the heat and cook until the sweet potatoes are just done. It should take about 10 minutes after which the mixture should be almost dry.
Add the sliced onions. Toss for half a minute.
Pour in the yogurt and honey. Toss until the liquid has soaked up by the meat and vegetables.
Taste and add more salt and pepper, if needed.
Turn off the heat. Add the parsley and toss a few more times. Serve hot.